Bountiful Blessings Farm Produce

  (Hinckley, Illinois)
Locally Grown - Quality Farm Produce at Affordable Prices
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Another Stew Recipe - Great Comfort Food for a Winter NIght

 As I mentioned yesterday, we love soups, stews and chowders in the winter. Here is another one of our favorite recipes. This is one my grandpa enjoyed, so we named it after him. Today has been one of those days on the farm. We wanted to get our new high tunnel covered but the wind was too strong. I guess it will have to wait until next week.

Burton’s Beef Stew:

2 lbs lean stew beef, cut into bite size chunks

1 ½ cups - flour

3 tablespoons cooking oil

2 cups boiling water

1 tablespoon Worcestershire sauce

2 teaspoons garlic powder

1 teaspoon salt

1 ½ teaspoon pepper

1 large chopped onion (1 cup)

3 to 4 medium potatoes cut in 1 inch squares

3 large carrots quartered lengthwise and cut in 1 inch lengths

1 14-oz can tomatoes, bite size

1 14-oz can stew tomatoes

Directions:

Roll beef in flour. Heat oil in pot on medium heat then brown beef a few pieces at a time, setting aside each piece when browned when finished return all to the pot. Pour in boiling water and watch out for splatter. Add Worcestershire, garlic powder, salt and pepper. Lower heat, cover, and simmer for 2 to 2 ½ hours or until the meat is tender. Add onion, potatoes, carrots, and tomatoes then cook another 30 minutes until potatoes are tender. May be served hot but taste best when refrigerated overnight and reheated.

 
 

Oyster Stew

Oyster Stew

Oyster Stew is a Wielert Tradition on Christmas Eve. Before heading to church, we always had Oyster Stew. I am not sure when or where the tradition started, however, for the last 50 years; I can vouch for its tradition.

 

50 medium oysters, such as bluepoints, shucked (about 1½ lbs.), with 1 cup of the liquor reserved

12 tbsp. unsalted butter (1½ sticks)

5 Tbsp. flour

4 ribs celery, finely chopped

4 cloves garlic, finely chopped

1 large onion, finely chopped

½ cup finely chopped curly parsley

1 Tbsp. kosher salt

1 ½ tsp. freshly ground black pepper

¼ tsp. cayenne pepper

2 cups milk

2 cups heavy cream

Combine oyster liquor with 1 cup water in a 2-qt. saucepan. Bring to a simmer over medium heat. Add the oysters and simmer until their edges just begin to curl, about 2 minutes. Strain oysters through a fine sieve set over a medium bowl. Reserve oysters and cooking liquid separately. Heat butter in a 4-qt. saucepan over medium-high heat. Add flour and cook, whisking constantly, until golden brown, 3–4 minutes. Reduce heat to medium; add celery, garlic, onions, parsley, salt, pepper, and cayenne. Cook, stirring frequently with a wooden spoon, until onions and celery are very soft, about 25 minutes.

Stir in milk, cream, and reserved oysters with their cooking liquid and cook, stirring occasionally, until just hot, about 5 minutes. Serve immediately.

 

Serves 6

 
 

Beef Stew Kind of a Day

BEEF STEW
2 pounds beef chuck or stew meat, cut in 1-inch cubes
¼ cup flour
1 ½ t salt
½ t pepper
1 ½ cups beef broth
1 t Worcestershire sauce
1 clove garlic
1 bay leaf
1 t paprika
4 carrots, sliced
3 potatoes, diced
2 onions, chopped
1 stalk celery, sliced


Place meat in crock-pot. Mix flour, salt & pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients & stir to mix well. Cover & cook on low 10 to 12 hours. (High: 4 to 6 hours) Stir stew thoroughly before serving.

 
 
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